Soft, moist, and full of real banana flavor—thisBanana Cake with Cream Cheese Frostingis perfect for any occasion. The classic flavor and moist texture of the cake, topped with a luscious cream cheese frosting, is sure to please everyone!

A square slice of banana cake with cream cheese frosting sits on a white plate with a fork holding a bite, in front of a pan and another plate with more cake. A dark checkered cloth is underneath the plate.

🍰 Whether you’re bringing dessert to a potluck, need aquick weeknight treat, or want to impress guests, this banana cake with cream cheese frosting fits the bill. The generous 9×13 size feeds a crowd, making it ideal for gatherings!

My 2 Best Tips For Making Banana Cake With Cream Cheese Frosting

Let the Milk Sit:Giving the milk 5-10 minutes to react to the lemon juice is one of the keys to this cake being so moist! You can use fresh or bottled lemon juice, or even plain white vinegar. This is basically the homemade sub for buttermilk!

Cool the Melted Butter:We need melted butter for this recipe, but since it’s mixed with the eggs, you’ll want to let the butter cool just enough that it won’t cook the eggs. Since the pan needs oiled or buttered, I just stick the butter in the pan and put it in the oven while the oven is preheating. Pour it out of the pan and into a bowl so it can cool a bit. Now your pan is oiled, too!

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This incredibly moist, easy-to-make cake transforms overripe bananas into a decadent dessert perfect for any occasion!

Instead of throwing away those brown bananas, use them in this cake. Their natural sweetness and moisture create the perfect texture.

The combination of buttermilk (created by curdling milk with lemon juice), melted butter, and mashed bananas ensures this cake stays moist for days. Each bite is perfectly tender with just the right amount of sweetness.

This versatile recipe works beautifully with or without frosting. Add chopped nuts for extra texture, make it dairy-free by substituting oil for butter, or dust with powdered sugar for a lighter finish!

How To Make Banana Cake With Cream Cheese Frosting

A clear glass bowl containing mashed bananas sits on a white surface, with the banana mixture appearing soft and slightly lumpy.

Step 1:In a small bowl, combine the milk and lemon juice. Let sit for 5–10 minutes to curdle. In another bowl, mash the bananas until smooth. Set aside.

A glass bowl containing a mixture of wet and dry ingredients, with a cracked egg and a wooden spoon resting inside, on a white surface.

Step 2:In a large mixing bowl, combine the melted butter and sugar. Stir until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. In a medium bowl, whisk together the flour, baking soda, and salt.

A glass bowl filled with yellow pancake batter sits on a light surface, with a metal spoon resting inside the bowl.

Step 3:Add 1/3 of the flour mixture to the wet ingredients and stir gently. Add 1/3 of the milk mixture and stir again. Repeat this process two more times, alternating between flour and milk until everything is just combined. Gently fold in the mashed bananas until evenly distributed.

A rectangular metal baking pan filled with smooth, pale yellow cake batter sits on a white surface.

Step 4:Pour the batter into a well-buttered 9×13-inch baking pan.

A golden-brown, rectangular loaf of baked banana bread sits in a metal baking pan on a light-colored surface.

Step 5:Bake at 350°F (175°C) for 55–65 minutes, or until the center is set and springs back lightly when touched. Let the cake cool completely before frosting.

A metal mixing bowl containing a block of cream cheese, a small piece of butter, and a small amount of vanilla extract.

Step 6:To make the frosting, in a large bowl, beat the softened cream cheese and butter together until smooth and fluffy. Add the vanilla extract and gradually beat in the powdered sugar until the frosting is smooth and spreadable (start with 3 cups and add more as needed).

A rectangular cake in a metal pan is topped with a thick layer of swirled white frosting. The pan sits on a dark, checkered cloth against a light surface.

Step 7:Spread the frosting over the cooled cake. Slice and enjoy!

Recipe FAQs

Can I use unripe bananas for this cake?

For best results, use very ripe bananas with brown spots. They’re sweeter and mash more easily, contributing to the cake’s moisture and flavor. Unripe bananas won’t provide the same sweetness or texture.

Can I freeze this banana cake?

Yes! Wrap unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting. You can also freeze individual slices for quick treats later.

Why do I need to combine milk and lemon juice?

The lemon juice curdles the milk, creating homemade buttermilk. This acidic mixture activates the baking soda, helping the cake rise properly and adding a subtle tang that balances the sweetness perfectly.